Christmas Morning Cinnamon Roll Bake
Ooey gooey cinnamon rolls meets french toast. The best of breakfast combined into one delicious bake perfect for brunch, holidays and get-togethers.
1 hour, 20 mins
Total cook time
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons flaxseed meal
- 3 tablespoons coconut butter, melted (not coconut oil)
- 1 package refrigerated whole wheat pizza dough or whole wheat dinner roll dough
- 5 eggs
- 1/3 cup milk of choice
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
- 2 teaspoons flaxseed meal
Grease 9X11 baking dish. Preheat oven to 425F.
On lightly floured surface, roll whole wheat dough out to large rectangle, about 1/4 inch thick.
In small bowl combine brown sugar, cinnamon, flaxseed meal, and melted coconut butter. Use fork to mix until small crumbs form. Sprinkle evenly over rolled out dough.
Roll dough inward starting from one long side of dough. Using sharp knife, slice into 1 - 1 1/2 inch slices to form approximately 14 cinnamon rolls. Place flat side of rolls down in greased baking dish with sides touching for about 20-25 minutes until golden brown. Remove from the oven and allow to cool completely. (Cinnamon rolls can be made the night before)
In medium bowl beat eggs then add remaining ingredients. Stir until well combined.
Remove cooled cinnamon rolls from pan and cut into 1/4 pieces. Grease additional 9x11 or 9x9 baking dish. Add cut cinnamon roll pieces to pre-greased baking dish. Pour egg mixture evenly over cinnamon roll pieces.
Bake at 350F for approximately 25 minutes until egg mixture is cooked thoroughly and set.
Cut into squares and serve. Enjoy with dollop of Greek yogurt, cinnamon roll icing or drizzle of maple syrup.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.